Thursday, December 22, 2016

Pâte Brisée

This pie dough can be used for savory or sweet pies, and once prepared can be kept in the refrigerator for 5 days or the freezer for up to 3 months.

1/2 C flour

2 Tbsp cold butter

1 Tbsp cold shortening

1/4 tsp salt

2 Tbsp ice cold water, as needed

1. Place flour, butter, shortening, and salt in a bowl. Cut the butter and shortening into the flour until it is the size of peas. Add 4 tsp of water and stir lightly with a fork until it just starts to form moist clumps, adding a bit more water, if necessary.
2. Divide the dough into two flattened discs and wrap them individually with cling film. Chill the dough at least 30 minutes before rolling as directed in recipe.

Robyn's notes: this dough worked quite well for me, and I enjoyed the flake and flavour of it. If it's been frozen, thaw by leaving it in the fridge overnight first. The recipe makes enough dough for a top and bottom crust for one small pie.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often